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Barbecued Lamb

  • Cold, roasted lamb, cut in thin slices
  • For the sauce:
  • 2 Tbsps butter
  • 3/4 Tbsp vinegar
  • 1/4 cup currant jelly
  • 1/4 tsp French mustard
  • Salt
  • Cayenne pepper to taste
Make the sauce by melting the butter and then adding the rest of the ingredients for the sauce. Mix completely. Reheat the thin slices of roast lamb in the freshly prepared sauce.
Submitted by Tess M Aug 8, 2009 15 min 30 min 45 min


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